Bozbashi with Meatballs

1. 1

   Prepare Khashlama broth: Put beef in a pot, add water, and simmer over low heat until the meat is tender. Remove the meat from the broth and set aside.

   90 min

2. 2

   Mince the meat and 3-4 onions using a meat grinder.

   10 min

3. 3

   Soak the rice in boiling water, drain, and mix with the minced meat.

   10 min

4. 4

   Add salt, pepper, allspice, cumin, egg, and knead well.

   5 min

5. 5

   Divide the minced meat into walnut-sized balls and roll them in semolina.

   10 min

6. 6

   Add the meatballs to the boiling broth along with the lamb tail fat. Once cooked, remove them.

   15 min

7. 7

   Finely chop the lamb tail fat.

   5 min

8. 8

   Finely chop the remaining onion and sauté. Add tomato paste and sauté together, stirring constantly to prevent burning.

   10 min

9. 9

   Add the sautéed onion, salt, pepper, allspice, and cumin to the broth. Add 1-2 tablespoons of ground rice or semolina and bring to a simmer over low heat.

   10 min

10. 10

    Once the soup thickens, add the meatballs and lamb tail fat, sprinkle with chopped cilantro and garlic, and remove from heat as soon as it boils.

    5 min

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.